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Found 21 results

  1. Hey all, My name is Will, I WILL be a new Kamado Joe Big Joe owner in the next few days. Looking forward to some great smokes and grill outs! I also do a lot of All grain home brew beer for fun, because well, I like it better. And last but not least, I am ridiculously crazy about lawn care... anyway, im glad to be a part of the forum and reading through all the info. I do have one question though, (and I hope this isn't already covered, and if it is, I apologize) but I can either get a grill from a somewhat local grill store (45 mins away) or from Costco. The guy from Costco will only be there till Sunday April 15, 2018 and I was curious if any y'all could help me out on this; Costco price and local grill store price is about the same but I was curious more about the taxes. I live in Texas, and I know regardless of any company's offer, Texas wants their cut, which is fine, but I read somewhere that Costco roadshow is tax free, has anyone else heard of that? if so it would be worth the extra $150 or so... plus Costco is closer.
  2. Here's a teaser trailer for my upcoming video on brewing my first lager. Was having a little extra fun doing this one.
  3. I was tasked to make a beef stew on the Kamado Joe. No problem. The difficult part was that I was asked to prepare the meat and veggies on the cast iron griddle and then transfer to the dutch oven for the 'stew' portion of the cook. This video is the result of that request. I would normally do the entire cook in the dutch oven so I could de-glaze the pan as I went and save all those bits of flavor that were left behind on my griddle during this process. This recipe is a typical Beef Bourguignon but I decided to change it up a bit and use Guinness beer instead of a red wine in the process. I had never tried that before but I'm glad I did. The flavor difference is beautiful. Beef Bourguignon is beautiful in its own rite, but this was really good also!
  4. Hey y'all. I am planning on following the Kamado Joe 2014 smoked turkey recipe for Thanksgiving. @John Setzler used a saison in his video, but all i have is IPA currently (specifically, Cigar City Jai Alai). Will a high hop beer make the bird too bitter or will it not really matter? Thanks!
  5. Hello All, Doing a 10lb Brisket Point on the 4th on my Kamado Joe Classic. This is my third brisket on my Kamado Joe Classic - the two prior turned out okay - but I didn't use my standard methods for Brisket. Add to that my KJ came with some QC issues - my Dome Thermometer was off by +125º (Replaced by KJ) and the felt gasket on the bottom of the ceramic bowl was defective and leaked (Replaced by KJ as well). When brought back to specs my KJ is spot on in temperature and in holding a low steady temperature. So I have some questions - Do any of y'all inject your briskets? From what I've read - including this incredibly detailed and informative article at Amazing Ribs - it appears to be a good idea to get a juicy and luscious Brisket. I really enjoy marinading Ribeyes in Beer and Salt - and was wondering if that would carry over to injecting a Brisket with a mixture of Beef Broth, Salt and Beer? Corona Beer has a low pH of 4.0 - 4.5 - IOWs it's an acid - and I think that acid would help breakdown the Brisket Muscle - The Beef Broth over a long and slow cook would help keep the meat moist; And the salt would work it's magical NaCl properties on meat as it always has. Is this correct thinking Gurus? The second question is the controversial liquid in the drip pan - Prior to my Kamado Joe I had a MasterForge Charcoal Grill that I heavily modified for smoking ( Gaskets around the edges, air vents sealed - all to tighten up the airflow etc....). Meats would dry out quickly on that grill so I got in the habit of adding humidity in the form of liquids in the drip pan. The liquid consisted of 2 parts beer, 1/2 part water and at least two whole garlic heads. I enjoyed the meat that came out of the old grill quite a bit. I never turned out any piece that wasn't moist and lush. Do you Gurus think this is a bad or good idea for the Kamado Joe - particularly when it comes to Briskets? Keep in mind that this is going to be a large 10lb deckle. The last question I have involves cooking time and monitoring the cook. I generally allow 1.25 hours per pound @ 225º F - so for my 10b Brisket about 12.5 hours on the grill plus 2 hours holding. For the 4th of July I want to serve at about 4pm. that means I need to start at cooking at 1am on the 3rd. Can I set and forget my KJ once temperature is stable? Meaning is there any reason for me to monitor the Brisket over night? I can and will of course if need be - but I'm thinking that the KJ being constant at 225º F makes for a easy cook with little to no monitoring. Gurus?
  6. Marty


  7. For you home brewers... http://www.amazon.com/gp/product/B01CN521BU?keywords=free%20books&qid=1457729584&ref_=sr_1_2&refinements=p_36%3A-0&s=digital-text&sr=1-2
  8. Hi all, Been really busy with harvest and crushing that there is little time for grilling, but this sunday I just had to light mi vision. Just to do a easy cook, and something that I have been eager to try ever since I watched the bbq pit boys video. Graved some ground beef, formed a ball and used a beer can to make the shape Grilled some onion and some mushrooms and stuffed the burgers and toped them with some gouda cheese, put them on the grill for about 40 minutes at 350ºF My wife fried some fries and on to the plate they went I don't know if it was because I really missed my kamado, or the fact that we were really hungry, but man, this burgers tasted perfect! thanks for looking! Z
  9. Decided to try soup and bread for the first time on the vision today and it turned out great! The loaded potato soup consists of chicken stock, cream, potatoes, onion, celery, garlic, bacon, sharp cheddar and gouda cheeses. It was garnished with cheese, scallions, and crispy bacon. The bread consists of Deschutes Jubleale beer (leftover xmas beer) flour, garlic and onion powder, salt, fresh jalapeno, bacon, cheddar and gouda cheeses. Ill post the recipes in the appropriate forums. I am very pleased with how this turned out and will absolutely make them again!
  10. Hi everyone, I just finished making and uploading a six (currently) video series on homebrewing basics on my YouTube Channel, BEER-N-BBQ By Larry. It covers the basics of brewing including: Sanitation Making a Yeast Starter All Grain Brewing Boiling Fermentation Kegging You can go right to the whole Homebrewing Basics series playlist here: https://www.youtube.com/playlist?list=PLJGQZwp3xofuwirWhdD2ks1Zf2cji0-rr
  11. I'm considering taking our very basic backyard deck and doing something different with it that improves the use of the space. I want to add a couple grills and I want to no longer be held hostage by the rain. I've drooled over some of the outstanding outdoor kitchens I've seen some of you utilize and always think...."hey, there's a cool idea.....wow look at what they can do with that......."...etc, etc. Were I financially wealthy, I'd simply make a phone call to the professionals and turn it over to them and wait for the big reveal like they do on HGTV shows. I'm not flush with dinero, however, so the professional resource I'm taping into are you, my fellow KG Kamadomaniacs.....if you don't mind helping. I promise I'll value your input and appreciate your insight ....you will not break a sweat nor get snagged on splinters. You may hurt yourself laughing at my limited carpentry skills....so be warned. I'll get actual measurements and pictures of the current area this weekend for you to see what's there and get your wheels turning. For starters I'd like to find some "deck design" software. I was hoping to cut through a bunch of trial & error downloading and evaluating various software applications for this purpose. Hopefully you can suggest a tried & true version that's possibly been vetted by one or more KG Kamadomaniacs. I'm all Mac, so that is a requirement. I need to be able to show both overhead and elevation views. What I am hoping to do is better visualize and plan for a few simple, yet highly useful-functional changes to the backyard deck. The software will help me in a number of ways. I see that some titles actually offer running measurement calculations, allow for paint/stain color detail, 3D views and etc. Such designs can be easily altered, amended and ultimately submitted for approval by the HOA-Headquarters BHFPIC before a single nail is driven. This is also a requirement.....in fact, it can be argued that the approval from said committee is the ONLY requirement. The BHFPIC is in charge of virtually all aspects of our HOA subgroups, too: fairways & greens, new construction, entertainment budgeting and has even taking a firm say in menu selection. BHFPIC, is actually the one who hatched this whole grilling area idea in the first place. I'm grateful. Looking back over the years most every substantial improvement has been due to the ideas of the Blonde-Haired-Female-Person-In-Charge. I'm a great "idea" guy, but I tend to jump around and make revisions and changes and often the final result has morphed way different than the original plan. This can wreck a timeline & budget and is prone to exclusion of meeting all needs. I'm hoping my fellow KG Kamadomaniacs input and ideas here will safeguard against this. More detail that is fleshed out in the planning stages will better ensure that this new space is a success. Thanks for reading and know that I really do value your input. Obviously I'd not be able to go in every direction.....but will certainly be following our ideas and suggestions with keen consideration. I'll get those measurements & pics up this weekend. Thank you !!!!!
  12. I put together a quick video tour of the Blichmann BoilerMaker G2 Brew Kettle this afternoon. I can't wait to use this thing on a brew day! I have been upgrading some of my brewing equipment over the last couple weeks and hope to do an all-grain brew day on Saturday, October 25th. If I can't get it done that day, it will be a Halloween day brew of an Oktoberfest!
  13. I saw John's recipe for Cheesy Bacon Beer Bread, and to be honest, I'm terrible with bread. I always find a way to make it too dry, dense, bland, etc. I found a recipe for simple bread here and it could not have been more simple and quick to prepare! 3 cups all purpose flour 1 tbsp baking powder 1 tsp salt 3 tbsp sugar 1 1/2 cup shredded cheese (I used Sharp Cheddar, Gouda and Red Leicester) 1 (12 ounce) bottle of quality beer 5 slices of bacon, chopped and cooked 2 tbsp butter, melted Diced Jalapeno optional Preheat smoker to 350° with heat deflector. Prepare your bread pan by greasing and set aside. Mix flour, baking powder, salt and sugar in large bowl with whisk to incorporate. Make a well in the center of the flour and add 3/4 of the bacon and cheese, all of the beer and the optional Jalapenos. Mix with a spoon until everything is combined. Pour mixture into pre-greased bread pan. Pour the remaining bacon and cheese on top of the loaf, and drizzle half of the melted butter on top. As soon as your smoker has dialed in at 350° place the pan on the smoker. I added a few small chunks of Oak to get a bit of smoke flavor. After 30 minutes open the lid and drizzle the remainder of the butter on the loaf. Close the lid and check after 25-30 minutes. The loaf should have a nice crust on the top when it is ready. Let the bread pan rest on a wire rack for 5 minutes. You could add more butter on top if desired. After the 5 minutes is up, carefully remove the loaf from the pan and allow it rest on the cooling rack for another 5 minutes. Then slice and enjoy!
  14. Here's part 1 of a 3-part video series on homebrewing with malt extracts. This video covers the boil and racking to the fermenter and the start of fermentation. At the very end of this video you can see the 'kreusen' built up on the surface of the beer from the fermentation. I shot that video clip approximately 21 hours after adding the yeast to the fermenter. About 4 hours after that, I had this: This is something you have to watch out for. The kreusen can plug up your air lock and it will cause it to blow the lid off a bucket or blow the stopper out of the top of your bottle or carboy. Here's part 2 of this series where we transfer the beer from the fermenter to the bottling bucket. We also add priming sugar and then bottle the beer...
  15. I have finally re-posted my all-grain homebrewing video series. This series is a rather complete walk-through of the all-grain process. It's designed for beginning homebrewers who might be interested in moving from the world of malt extract and partial grain brews to the all-grain process.
  16. I picked up this new fermenter this week and can't wait to try it out. I can't understand why someone didn't come up with this idea much sooner. I have fermented in standard plastic buckets, glass carboys, and the plastic Better Bottle fermenters for a long time. The buckets are easy enough to deal with but you can't see what is going on inside of them. The glass carboys and the plastic Better Bottles are a PITA to clean. This Big Mouth Bubbler seems like a perfect tool for the job.
  17. We know that there is no shortage of appreciation for good food here, but what about craft beer? Are there any serious craft beer folks on this forum? Of course I know there are forums for that sort of thing, but I don't think they have the sense of community that I get here. Maybe if there is enough interest we can work on arranging some inter-regional swaps of hard to get beers. I vacation in Vermont and hit all of the beer mecca's - The Alchemist (when it was open to the public), Hill's Farmstead, the pubs of Waterbury (for Lawson's Finest); plus Fiddlehead, Rock Art, Trappe, probably others I am forgetting. I have been to Lost Nation, but unfortunately they weren't open at the time. I live not too far from Tired Hands in Ardmore PA - which seems to be getting quite a following lately. Serious craft beer fans tend to look down on the IPA crowd, but I have to admit I am a big fan of IPAs. I also like some sours and many big, bold beers (Belgian quads, some barelywines, etc). I don't taste it in good quads, but I generally don't care for the taste of Belgian yeast so that eliminates a lot of beers for me.
  18. Howdy folks......it's finally here.....opening NFL game tonight. It's going to be an epic battle. I'm supper pumped about this duel. Gotta run grab some stuff for the cook, but really looking forward to having the day off work and the weather is looking like it's improving over yesterday's crazy storm. Been loving ESPN coverage of stuff this morning. The featured Frank Caliendo a good bit. This guy is hugely talented. http://youtu.be/eboCsNe8Uns I'll be adding to this in a bit once I make a quick run to the store.
  19. For all of us that love a good beer and mates to drink with !
  20. So, as promised, I decided to make some country ribs this week. It's been entirely too long since I've made these tasty pork cutlets but I haven't lost my touch. Since my 5 year old was home when I started the actual cook I decided to forego making a video as he is too curious when I cook and it makes for a difficult filming session... But, I did at least take pics! First I start off by rinsing and drying the country ribs, these were a boneless butt cut rib so there is plenty of fat. You can trim it or leave it, I just let it be. Next I season them with some Montreal Steak, it works well with the flavors we will be adding. Next I put these in a non-reactive container and pour on the Italian dressing. I am using a store brand that I picked up on sale, use whatever brand you like. Cover the meat in the dressing and give it a stir to be sure. Then cover the container and park it in the fridge for 4 hours. Next you are going to brown these or sear them on the grill. I chose to brown in a cast iron skillet. Later I took some Sierra Nevada and deglazed the pan then cooked up some diced apples and onions to add to my baking dish. Reserve the marinade from the bowl, we're going to use that in our braising liquid. We need to braise these "ribs" in some tasty liquid. I made a sauce by melting some butter over med heat, adding to that half a bottle of Garland Jack's Secret Six Hickory Spice BBQ sauce and half a bottle of Sierra Nevada Pale Ale. Heat that for 10 minutes over med heat, being careful not to scorch the sauce. Add in the marinade from the bowl and 1/4 Cup of water to the bbq sauce mix. Let that heat a few minutes and mix is all together. You should have a nice liquid for your ribs to braise in and it should all look like this: I cooked these in the oven (I know, I know... wife wanted to eat when she got home so I didn't have time to get the kamado going) in a ceramic baking dish at 375°F for about 1.5 hours. Cover the dish tightly with foil and let the liquid do it's thing. The apples and onions should infuse some nice flavor into the pork as well. If they didn't all cook away, you have some tasty little garnishes that are worth straining from the liquid. You can also take that braising liquid and make a reduction out of it to spoon over your ribs. I thought they were plenty flavorful and the effort of making yet another sauce was not warranted, but, to each their own. After 1 1/2 hour of cooking, you should have some tasty morsels of pork that look something like this: Thanks for reading/looking. I hope you try my method out.
  21. Haven't done this on the Kamado, but no reason why you couldn't. Very easy and great tasting beer brats. Put brats in a pan ( I like the disposable foil pans for easy cleanup ) slice up an onion and add beer to the pan with your brats. I usually like to cover them at least halfway to 3/4 covered. Use your grill to bring the beer to a boil. boil the brats in the beer and onions mix until done or very close. Remove the pan from the grill and put the brats back on the grill individually to brown and/or finish the cook. once the brats are browned on the outside and finished, remove from the grill and put back into the beer onion mixture. serve and enjoy!!
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